Fork-Tender Chicken Piccata Recipe: You'll Eat a Lotta This Easy Chicken Piccata Recipe Poultry Dinner

Chicken piccata is a classic Italian dish. In Italy, this easy chicken recipe would be a secondo, or served after the pasta course. In the U.S., it's usually served on top of a starch, like pasta, rice or polenta. 

If you want a creamier sauce, add a splash of heavy cream when you add the butter at the end. You could start the meal with a fresh Caesar salad. 

Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 4 skinless, boneless chicken breasts, pounded
• 1/4 cup flour
• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• 1/3 cup freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1/2 cup white wine or chicken stock
• 1/4 cup capers
• fresh parsley, chopped
• lemon slices, for garnish

Here’s how to make it:

1. Season the chicken breasts with salt and pepper. Dip the chicken in the flour, shaking off excess.
2. Heat 2 tablespoons of the butter and the 2 tablespoons olive oil in a skillet. Add the chicken and cook until browned on both sides, about 3 minutes per side. Remove and set aside.
3. Add the lemon juice, garlic, wine or stock and capers to the skillet. Stir and bring to a boil. Add the chicken back to the skillet and simmer a few minutes or until cooked through.
4. Remove chicken to a serving plate. Add the remaining 2 tablespoons butter to the sauce. Season with salt and pepper. Stir in some fresh chopped parsley and the lemon slices.
5. Pour the sauce over the chicken.

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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